When I grew up we always tried to have dinner together, it was a time to talk and be together as family. Now that I have a family of my own I understand more and more why my parents wanted to make sure that we always had dinner together. It was a time to talk and be together with no distractions. During the week things are always busy and hectic, but Sunday nights seem to always be a more relaxed and better time to reconnect with each other and have a great dinner. So I am going to try and do a weekly blog of our Sunday dinner.
I got a instant pot recently and have been trying out different ideas with what to make. For this Sunday dinner I decided to make brisket. and asparagus. I get a two pound brisket I don’t cut any fat off it and pat it dry, next I prepare my dry rub, I use salt, lemon pepper, paprika, garlic powder, cumin, and I like to use honey as well. I generously rub the brisket with the rub and then put some honey on top. In the instant pot I pour water and cut up a onion and garlic placing that under the stand, I put the brisket on the stand and close the pot setting it on high and pressure cooking it for two hours. While the brisket is in I make my coleslaw I use both purple and green cabbage and shave some carrots into the slaw, I like to use a little mayo, mustard, olive oil, lemon juice, pickle juice, salt and pepper. The slaw is simple, I mixed all the cabbage and carrots together along with the dressing and then placed it in the fridge until dinner is served. I used green and white asparagus for this meal, when the pressure cooker has ten minutes left to go I will boil the water for the asparagus, when the water boils I will put the asparagus in for a quick two minutes and then take them out and put it in a ice bath to stop the cooking process. I will leave the asparagus in the ice bath for around ten minutes while i get everything else ready. When the brisket is ready I take it out of the instant pot and place it ion the cutting board. For this meal I wanted to shred the brisket and make sandwiches, I use Hawaiian rolls love the taste and how soft the rolls are, they are perfect for any sort of pulled meat sandwich. I cut the brisket up, it should be very easy to cut and will start to fall apart, I do half the brisket with just the dry rub on it and the other half I put in a pan and use Sweet Baby Lou’s BBQ sauce, absolutely love this stuff. While I’m doing this I place some butter into the asparagus pan and turn up the heat, when the butter is melting I put the asparagus into the pan and season with salt and pepper. At this time you are ready to plate, I put the slaw on one side place the asparagus on the opposite side of the plate, I cut the roll in two and place some pickles on the roll, I take the shredded brisket and put it on top of the pickles and dinner is ready to go. Simple and delicious and a great way to start the week.
Brisket
- 2 lb brisket
- 1 table spoon salt, lemon pepper seasoning and garlic powder, a small pinch of paprika, cumin and a table spoon of honey
- 2 cups water
- 1 onion
- 5 gloves of garlic
- Sweet Baby Lou BBQ sauce or whatever sauce you like
- Hawaiian roll
Coleslaw
- 1 red cabbage
- 1 green cabbage
- 2 carrots
- 1 lemon, 1/4 cup pickle juice, olive oil, 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Asparagus
- salt
- pepper
- 1/2 lemon
- 1 tablespoon butter